Posts from Meat

Sheet-pan suppers are one of my favorite no-fuss ways to get dinner on the table. Most of the cooking time is unattended, so you’re free to leave your kitchen post while your dinner is doing its thing in the oven. Pour yourself a glass of wine, kick back, and relax as the oven does all the work — rendering your chicken skin crispy and turning your potatoes golden-brown.

Want to make something bold and impressive for your next dinner party? This slow-roasted lamb shoulder on flatbread with minty yogurt just might do the trick. The best part? The whole recipe is mostly hands off, which lets you focus on cleaning your home and maybe making a quick dessert to go with this feast.

This simple chicken recipe is, far and away, the easiest way to cook our favorite poultry that I know. You hardly need a recipe: just toss a mix of chicken breasts, thighs, and drumsticks with a bit of olive oil, salt, and pepper, then roast for about a half an hour. No flipping, no fussing, no nothing — and you can pile everything on a serving tray without the bother of pulling out the carving board. So smart.

This is the kind of recipe that belongs in your core arsenal as a home cook. It's perfect for a crowd or when you want to cook a bunch of chicken for meals during the week, and it's very easy to mix it up with fun spices or marinades. Here's our step-by-step recipe for roasting chicken pieces.

Shredded meat — beef, pork, or chicken — is one of the most versatile dinner elements you can imagine! Cook up a few pounds to stash in the freezer, then dole it out for weeknight meals all month long. Or make a huge batch and feed a whole crowd of people in one go.

Today, let's talk chicken: Simple, inexpensive, and relatively quick, chicken has some advantages over the heavier beef and pork. Here's how to make a batch of tender and delicious pulled chicken in the oven — or your slow cooker!

The messages and news missives we've received over the past several years seem unequivocal: grain-fed beef, bad; grass-fed beef, good. But this article from The Washington Post has me rethinking a few of those assumptions — not that grass-fed beef isn't "good." It just might be more complicated than we realize.

Spaghetti alla Carbonara: when it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don't order it, you usually end up wishing you had.

Do you ever make it at home? Seems easy enough, right? It's basically just bacon, eggs, and pasta. But like most things with few ingredients, there is a technique that binds all the magic together and if you don't have really great ingredients and a grasp of a few key pieces of technique, you'll be let down — possibly with scrambled eggs on your pasta.

To help you avoid this bummer and give you the opportunity to experience a classic in its greatest form, I spoke to several ace chefs and got the scoop on how to make really authentic spaghetti alla carbonara.

Want to pack more vegetables and protein into your weekday lunch routine? This slow cooker curried chicken "taco" recipe is here to be your friend. Collard greens are packed with spiced chicken, red pepper, and cabbage, before being drizzled with a little homemade avocado crema.

Slow cooker meals are a godsend for folks who want to eat at home but don't actually get home until the witching hour, feeling crazy hungry. If you've done your prep work in advance and have the trusty slow cooker working for you, you can return home to a fantastic meal.

These seasoned pork chops fit the bill perfectly with their sweet and savory cranberry riff.

Q: I am wondering how the general public feels about using the bones left over from a store-bought rotisserie chicken to make stock? The left side of my brain thinks it makes perfect sense, but the right side is a little freaked out for some reason. Any feedback?